Chicken Biscuit Pie Recipe

This chicken biscuit pie is made from scratch and will no doubt become a family favorite.

Ingredients

Chicken Pie Filling
3 skinless, boneless chicken breasts
1 Tablespoon olive oil
3 cups, peeled, washed and diced potatoes
1 cup peeled,diced carrots
1/2 cup sliced celery
1 medium onion, chopped
2 cloves garlic, chopped
1 cup chicken stock
2 cups frozen peas
3 Tablespoons butter
3 Tablespoons all purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Buttermilk Biscuits
2 cups self-rising flour + 1/8 teaspoon salt
(OR you can substitute, 2 cups all purpose flour + 3 teaspoons baking powder + 1 teaspoon salt)
4 Tablespoons shortening or butter, cold
1 cup buttermilk
1 Tablespoon butter, melted (optional)

Serves 6-8

Directions

Preheat oven to 475F.

Lightly grease a 9x13-inch baking dish.

Rinse with cold water, pat dry and cut the chicken into bite size pieces.

Heat the oil in a large heavy bottom Dutch oven over medium heat.

Add chicken and cook until lightly browned and no pink is showing. Remove the chicken onto a plate and set aside.

Place the potatoes, carrots, celery, onions, garlic and chicken stock to Dutch oven. Reserve the peas until later.

Heat and bring to boiling, stir occasionally. Reduce to a simmer and cook until the potatoes and carrots are fork tender. Add the cooked chicken back to the filling.

In a new saucepan, melt the 3 tablespoons of butter over low heat. Whisk in the flour and increase heat to medium, cook for 2 minutes then slowly pour in the milk, whisking constantly to make a smooth creamy consistency.Remove from the heat and stir in the salt and pepper.

Pour into Dutch oven with chicken and vegetables. Add the peas and stir gently to combine. Keep warm until you have the biscuits ready to place on top then pour the pot pie filling into the prepared baking dish.

Buttermilk Biscuits

Cut shortening or butter into dry ingredients of flour and salt.

Slowly add the milk and mix gently, to form a soft dough.

Transfer the dough onto a lightly floured surface and form a rectangle about 8x12 inches in size and 1/2 inch thick.

Cut dough with a knife into 2-inch squares and place into the 9x13 baking dish on top of the prepared chicken pie filling. Brush lightly with melted butter.

Place into the preheated oven and bake 12-15 minutes or until the biscuits are golden brown and cooked through.

Remove from oven and allow to sit for about 3 minutes.

Serve.